In my newsletter, Smart Cookies #08, I compared some ingredients in two sugar cookie recipes. One yields a chewy texture and the other crisp.
For chewy cookies, roll dough into balls or drop it by spoonful directly onto parchment-lined cookie sheets.
Crispier cookies result from actually rolling the dough out and cutting it into various sizes and shapes. You can also achieve this texture by baking at a temperature lower than suggested.
Using less sugar or baking a little longer will make them crunchy. Sugar also directly affects the degree of spreading.
Preparing sugar cookies to celebrate any special occasion requires time and dedication. Using the following sugar cookie recipes, your time is well spent.
These sugar cookies are chewy and rich with buttery flavor. They make perfect base for no bake cookies. In fact, I always use them to prepare rum balls.
Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
Combine flour, baking soda, salt and set aside.
Cream butter and brown sugar on medium speed until light in color and fluffy.
Beat in eggs and vanilla until evenly incorporated. Gently fold in half of the flour mixture.
Blend in sour cream. Then, stir in the remaining flour mixture and chopped pecans, if used.
Drop dough by tablespoonful onto parchment-lined cookie sheets, spacing about 2 inch apart. Flatten each portion with your greased finger.
Bake, one sheet at a time, in the upper third of the oven for about 10 minutes, or until the edges are lightly brown and the center is barely firm to touch.
Allow cookies to cool on cookie sheets for about 2 minutes before transferring them to wire racks to cool completely.
This sugar cookie recipe yields about 30 cookies. You can keep them in air tight containers for 1 week or freeze for up to 1 month.
Combine together flour, baking soda, cream of tartar and salt. Set it aside.
Cream softened butter and confectioners' sugar together until light in color and fluffy.
Add egg and beat until smooth. Then add vanilla and almond extracts.
Gradually fold in the flour mixture to form a smooth dough. Refrigerate the dough for at least 2 hours or preferrably overnight. This is one of those rare sugar cookie recipes that take more than one prep sessions, but it is worthy.
When you are ready to bake, preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
Roll dough to about 1/4 inch thick on a lightly floured surface. You may want to put a piece of plastic wrap over the dough while rolling it out because the dough is pretty soft.
Using your favorite cookie cutters, cut out shapes and transfer them to prepared cookie sheets.
Bake them for about 8 minutes or just until they are slightly colored around the edges.
Allow cookies to cool on cookie sheets for about 2 minutes before transferring them to wire racks to cool completely.
This sugar cookie recipe creates the most addictive lemony flavor cookies. Either regular or low fat sour cream will do just fine. These lemon drops ship very well, and make perfect gift for long distant relatives or friends.
This sugar cookie recipe is the most popular at Christmas in New Mexico. Biscochitos are the state cookie. These wonderfully crisp cookies are great with Mexican hot chocolate.
Please note that this recipe calls for vegetable shortening instead of butter. Cookies made with shortening do not spread as much as with butter.
These sugar buffs are light and crunchy with melt-in-your-mouth texture. They do not spread much because of the presence of both cornstarch and confectioners’ sugar.
These remarkable sugar cookies have a wonderful combination of texture - crispy at the edge, crispy-chewy near the middle, and soft and chewy in the center.
For topping, combine ¼ cup granulated sugar with 1 ½ teaspoons ground cinnamon.
Preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
combine flour, cream of tartar, baking soda, salt, and set aside.
Cream butter with sugar and light corn syrup until light and fluffy.
Mix in eggs and vanilla until well blended and smooth.
Gently and gradually fold in the flour mixture until evenly incorporated. Let cookie dough rest for about 10 minutes, or until firm up slightly.
Roll dough into 1 ½ inch balls, roll each ball in the cinnamon sugar. Place balls on baking sheets, spacing about 2 inches apart. Slightly press down on top of each balls.
Bake for 8 - 12 minutes or until edges are slightly golden brown. Allow cookies to cool on baking sheets for 2 minutes before transferring them to wire racks to cool completely.
This sugar cookie recipe yields about 35 delicious cookies. Store them in air tight containers for up to 10 days, or freeze for up to 2 months.
